Lisamac30
Full Member
Hi Guys,
Hope you are well today?!
Well i'm on my 2nd Low Gi day, so I thought i'd start a diary...as im new to Gi, any advice/info will be greatly recieved anytime.
I did approx 45 mins exercise vid this morning wearing my sauna suit, and tried a couple of recipes out which I have to say i'm surprised how yummy they are...
Yesterday
B - Musili & skimmed milk
L - Musili & skimmed milk (didn't have much in! lol)
D - Smoked mackrel, sweet pot, peas, tinned tom/fruit & jelly pot
Drinks - water & sparkling flavoured water
Today
B - 2 weetabix/tiny bit of musili & skimmed milk
L - Homemade carrot & barley soup & small wholemeal roll
D - will be having Lemon & Parsley chicken/salad & Homemade banana & nut cookie
S - Few cashew nuts
Drinks - water & sparkling flavoured water
Carrot & Barley Soup
3 large carrots (approx 10oz/300g)2 tablespoons/30g butter½ cup/45g pearl barleysalt and peppera sprig of thyme2½ cups/600ml vegetable stock2 sticks of celery
1.Slice the carrots and fry on a low heat with the butter. Add the salt, pepper and thyme.
2.After a minute or two add the barley. I used about 2 large handfuls which was easier than weighing. Continue to gently fry the carrots and barley for about 10 minutes.
3.Add the vegetable stock, cover and simmer on a very low heat for 1 hour. I made the stock up from bouillon, but any vegetable stock cube or fresh stock can be used.
4.Five minutes before the cooking finishing cooking chop the celery and add it to the pan. When the 5 minutes are up put the whole lot in a blender or food processor and blend to a puree. Serve this low GI soup with a slice of whole grain bread.
Thanks for reading...:wavey:
Hope you are well today?!
Well i'm on my 2nd Low Gi day, so I thought i'd start a diary...as im new to Gi, any advice/info will be greatly recieved anytime.
I did approx 45 mins exercise vid this morning wearing my sauna suit, and tried a couple of recipes out which I have to say i'm surprised how yummy they are...
Yesterday
B - Musili & skimmed milk
L - Musili & skimmed milk (didn't have much in! lol)
D - Smoked mackrel, sweet pot, peas, tinned tom/fruit & jelly pot
Drinks - water & sparkling flavoured water
Today
B - 2 weetabix/tiny bit of musili & skimmed milk
L - Homemade carrot & barley soup & small wholemeal roll
D - will be having Lemon & Parsley chicken/salad & Homemade banana & nut cookie
S - Few cashew nuts
Drinks - water & sparkling flavoured water
Carrot & Barley Soup
3 large carrots (approx 10oz/300g)2 tablespoons/30g butter½ cup/45g pearl barleysalt and peppera sprig of thyme2½ cups/600ml vegetable stock2 sticks of celery
1.Slice the carrots and fry on a low heat with the butter. Add the salt, pepper and thyme.
2.After a minute or two add the barley. I used about 2 large handfuls which was easier than weighing. Continue to gently fry the carrots and barley for about 10 minutes.
3.Add the vegetable stock, cover and simmer on a very low heat for 1 hour. I made the stock up from bouillon, but any vegetable stock cube or fresh stock can be used.
4.Five minutes before the cooking finishing cooking chop the celery and add it to the pan. When the 5 minutes are up put the whole lot in a blender or food processor and blend to a puree. Serve this low GI soup with a slice of whole grain bread.
Thanks for reading...:wavey: